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Spinach Salad with Mango Vinaigrette

Spinach Salad with Mango Vinaigrette

Add a taste of paradise to your everyday salad.

  • Duration
  • Prep Time
  • 4 ServingsServings


  • 1 bag baby spinach (10-ounce bag)
  • 1 1/2 ripe mango, peeled, pitted and cubed
  • 1 medium tomato, cored, seeded and finely chopped
  • 1/3 cup walnuts, toasted and chopped
  • 1/3 cup green onions, sliced
  • 1/3 cup crumbled blue cheese
  • Freshly ground black pepper, to taste

Mango Vinaigrette:

  • 1/2 mango, peeled, pitted and pureed
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon white balsamic vinegar
  • 1/4 teaspoon salt


To Prepare the Salad:
Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper.

To Prepare the Mango Vinaigrette:
Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.

Serving Tips:
Vinaigrette may be made several days ahead and refrigerated until ready to serve.


National Mango Board

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